Gulgule Pua is a North Indian sweet dish that is very easy to make and tastes delicious. It is usually made for karwachauth, basauda (Festival where people eat old food), and marriage functions. Here is how to make it.
About this recipe
Gulgule or Pua is a North Indian sweet dish that is very easy to make and tastes delicious. These are sweet flour dumplings which are slightly crispy from outside and soft from inside.
These sweet pakora are also called Pue or Pua or Pude. Originally from Uttar Pradesh, this is the special recipe that new brides make in their husband’s house.
Maharashtrians also make Gulgule Pua using jaggery instead of sugar and a mix of whole wheat flour, jowar flour, and rice flour.
After marriage, it is common for the family and friends of the groom to come to visit his home and meet the new bride and get to know her better.
This is also an occasion for the bride to showcase her cooking skills to her new family and this Gulgule Recipe is a common choice.
In many households, Gulgule or Meethay Pakoray are made for Karwa Chauth as part of the Prashad and is eaten after the pooja is done.
It is also made for Basauda and holi at my house. It’s a festival where we cook the food a night before and then eat it the next day.
Gulgulay is a very easy dish to prepare and the ingredients required are also basic and is, therefore, the perfect dish to make for the occasion.
These sweet dumplings go well with Kheer and Rabdi but can also be enjoyed with an assorted variety of pickles, whether the sweet and sour Khajoor Imli Ki Chutney, Puli Inji or Kerala style Ginger Pickle or can even be enjoyed with the instant Mango Pickle.
You can fry the gulgule in oil but as with most Indian sweets, the real taste comes when they are fried in ghee and the same goes for gulgule as well.
I like my gulgule crispy from outside and soft from inside and so I fry them on low heat.
But if you like them soft, fry on low heat for first 5 minutes. then slightly increase the heat and fry until browned.
Here is how to make crispy from outside but soft from inside Gulgule Recipe.
Maharashtrian Style Jaggery Gulgule Recipe
To make Maharashtrian version of Gulgule, soak ½ cup jaggery in ½ cup water until it dissolves. Strain it using a mesh strainer.
Now mix 1 cup whole wheat flour, ½ cup Jowar Flour and ½ cup rice flour in a bowl.
Add ¼ cup hot oil, cardamom powder and jaggery syrup and mix well. Add more water to make a pakodi like batter.
Keep the batter aside for 30 minutes. Fry the Gulgule as mentioned below in the recipe recipe.
How to make it with Banana?
To make Banana Gulgule, add ½ cup slightly over riped banana puree in the batter and mix well. Keep the remaining process same as mentioned below.
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How to make it Step by Step
Mix flour, suji, baking powder, sugar, fennel seeds, and milk in a bowl to make a smooth, lump-free batter.
Add little water to make a pakodi like batter.
Cover the bowl and let the batter rest for 6-8 hours.
Heat ghee in a pan. Wet your fingers with water and drop small pakodi like gulgule in the hot oil.
Fry on medium-low heat till golden brown from all the sides. Keep stirring while frying.
Gulgule Recipe
Ingredients
- 1 and ½ cup Whole Wheat Flour
- ½ cup Fine Suji
- ½ tsp Baking Powder
- 1 cup Sugar
- 3 tsp Fennel seeds
- ½ cup Milk
- Oil for frying
Instructions
- Mix flour, suji, baking powder, sugar, fennel seeds and milk in bowl to make a smooth, lump free batter.
- Add little water to make a pakodi like batter.
- Cover the bowl and let the batter rest for 6-8 hours.
- Heat ghee in a pan.
- Wet your fingers with water and drop small pakodi like gulgule in the hot oil.
- Fry on medium low heat till golden brown from all the sides.
- Keep stirring while frying.
- Remove on a tissue lined plate.
- Serve hot or cold with kheer, rabdi or pickle.
VM
Hello,
I tried to make gulgule today. They were nice and golden brown when they came out of the oil. However, when we ate after about 2 hours they were cooked, they were solid hard like rocks. Any suggestions? Thank you.
Neha Mathur
Did you follow the recipe and measurements exactly. Because this is my very old recipe which never fails.